Name: Aloo Gobi recipe by Bhavna Kalra at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 big Cauliflower; 2 medium sized Potatoes; 3 medium sized Tomatoes; Äµ cup Cashewnuts; 2 tbsp Yogurt/Curd; 1 green Chilli finely chopped; 2 Garlic cloves thinly sliced; 1 tsp freshly chopped Ginger; 1 tsp Shahi Jeera/Caraway seeds; 1 tbsp Vegetable Oil; 1 tsp Cumin powde; 1 tsp Turmeric Powder; 1 tsp Red Chilli powder; 1 tsp Coriander powder; Salt to taste; A pinch of Asafoetida; Freshly chopped Coriander for garnishing

ABOUT Aloo Gobi RECIPE

Another thing with Cauliflower is that as a Punjabi “Aloo Gobi” is the quintessential dish on which all Punjabi mother- in- laws will judge you. Thankfully I don’t have a Punjabi mother-in-law but that doesn’t mean I am not judge or I don’t judge anyone else who claims to make a good “Aloo Gobi”. Many a restaurants have been marked of by me because of the quality of “Aloo Gobi” served by them and I am ashamed to say that I still have to find a good restaurant in Perth that makes it the way we love it.

Ingredients Serving: 6

1 big Cauliflower
2 medium sized Potatoes
3 medium sized Tomatoes
Äµ cup Cashewnuts
2 tbsp Yogurt/Curd
1 green Chilli finely chopped
2 Garlic cloves thinly sliced
1 tsp freshly chopped Ginger
1 tsp Shahi Jeera/Caraway seeds
1 tbsp Vegetable Oil
1 tsp Cumin powde
1 tsp Turmeric Powder
1 tsp Red Chilli powder
1 tsp Coriander powder
Salt to taste
A pinch of Asafoetida
Freshly chopped Coriander for garnishing

Instructions

Wash and cut the cauliflower into medium sized florets. Cut the potatoes in the same size so they cook evenly.
Boil the cauliflower and potatoes in water for only 8 – 10 minutes.
Do not be tempted to cook for a longer time as this will over cook them and the cauliflower will start breaking apart in the gravy. Drain all the water.
For the gravy boil the tomatoes in hot water. Drain the water and let them cool down before you puree the tomatoes with the Curd and cashew nuts.
Heat oil in a thick bottomed pan, add the caraway/cumin seeds, asafoetida, green chilli, ginger and garlic and then add the tomato gravy.
Let it cook on medium heat till oil starts leaving the sides of the pan.
Add all the dry masalas to the gravy and cook for another 5 minutes.
Now add the cauliflower and potatoes and let them cook in the gravy till done.
Once cooked sprinkle lots of freshly chopped green coriander and serve with hot rotis.

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